Actinidain (EC 3.4.22.14, actinidin, Actinidia anionic protease, proteinase A2 of Actinidia chinensis) is a type of cysteine protease enzyme found in fruits including kiwifruit (genus Actinidia), pineapple, mango, banana and papaya. This enzyme is part of the papain-like peptidase C1 family.
Introduction
Actinidain (EC 3.4.22.14, actinidin, Actinidia anionic protease, proteinase A2 of Actinidia chinensis) is a type of cysteine protease enzyme found in fruits including kiwifruit (genus Actinidia), pineapple, mango, banana and papaya. This enzyme is part of the papain-like peptidase C1 family. As a known allergen in kiwifruit, the enzyme is under preliminary research for its effect on tight junction proteins of intestinal epithelial cells. Actinidain is commercially useful as a meat tenderiser and in coagulating milk for dairy products. The denaturation temperature of Actinidain is 60°C (140°F), lower than that of similar meat tenderising enzymes bromelain from pineapple and papain from papaya.
Functions and Applications
1. Applied as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;
2. Applied as food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food;
3. Applied as raw material to reprocess, the specific products contain medicinal ingredients, through the biochemical pathway.
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